Click Above To Close
FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
ECARLATE, A LA
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
is a French culinary term used to signify a mode of cooking by which the red color, as of meat, is preserved.
IMAGES
FREQUENTLY ASKED QUESTIONS
REFERENCES/RESOURCES
Compiled for Food Resource
http://food.oregonstate.edu
